Tahini Broccolini

Serving: 5 | Prep Time: 15 minutes | Cook Time: 13 minutes

Ingredients

3 packs (8 oz) Broccolini 

2 tablespoons of lemon juice 

2 tablespoons of tahini

2 tablespoons of extra virgin olive oil

1 teaspoon of Honey

1/2 teaspoon of Crushed Garlic

Pine Nuts to taste

Directions

1. Pre-heat your oven to 425 degrees

2. Trim the ends off your broccoli

3. Take a large baking sheet and spray with cooking oil

4. Lay your broccoli on the baking sheet and place in the oven for 8 minutes. 

5. While your broccolini is cooking...take a small mixing bowl

6. Add your lemon juice, tahini, garlic, olive oil and honey. Mix well.

7. Add a tablespoon of water to dilute the dressing. 

8. Take the broccoli out of the oven, flip over and place back in the oven for 5 minutes

9. Take the broccoli out, drizzle your tahini dressing and sprinkle with pine nuts

Chicken Soup - Slow Cooker

Serving: 6-8 | Prep Time: 10 minutes | Cook Time: 7 hours minimum

6-Ingredient Chicken Soup! 

Ingredients

3/4 cup of Chicken Broth (Low Sodium)

8 piece pack of chicken

1 cup of chopped Dill 

1 cup of Carrots cut into 1/2" pieces

1 cup of Celery cut into 1/2" pieces

1 cup of Onions cut into 1/2" pieces

Directions

1. Add chicken broth to the bottom of the pot.

2. Add all listed ingredients into the pot. 

3. Add 4 cups of water or fill the rest of your crock pot with water. 

4. Cook on high for a minimum of 7 hours. 

Note: I personally leave my chicken soup to cook overnight so that the flavors settle in by the next day. The longer it cooks, the more flavor your soup will have! 

Pumpkin Spice Mimosa

Serving: 4-5 | Prep Time: 10 minutes | Cook Time: 5 minutes

Ingredients

1. 1 bottle of Champagne or Prosecco

2. 1/8 teaspoon of Pumpkin Spice (I used Frontier Pumpkin Pie Spice)

3. 1 cup of Pumpkin Puree

4. 2 tablespoons of sugar

5. 3 tablespoons of water

6. Thyme for garnish

Directions

1. Add pumpkin puree, sugar and water to a pot. Stir on a medium heat for 5 minutes. 

2. Once the pumpkin mixture cools down, strain the liquid and set aside. You can either use a cheese cloth or some paper towels. 

3. Add the pumpkin spice to the pumpkin juice. Stir well. 

4. Add 1 tablespoon of that mixture to each glass. Pour your Champagne into the glass and mix well. 

5. Add some thyme to taste

~ Cheers! ~

Pumpkin Spice Cake Pops

Serving: 3 Dozen | Prep Time: 1 hour minutes | Cook Time: 40 minutes

Ingredients

1. Vanilla Cake Mix (I used Duncan Hines)

2. 3 eggs

3. 1/3 cup of vegetable oil

4. 3 tablespoons of cream cheese frosting (I used Duncan Hines)

5. 1 cup of pure pumpkin

6. 1/2 teaspoon of cinnamon

7. 24 oz of vanilla candy melts (I used Wilton Candy Melts)

Direction

1. Pre-heat oven to 350 degrees

2. Take a large bowl and add your cake mix, eggs, water and vegetable oil. Add the pumpkin and cinnamon. Mix well.

3. Pour the cake batter evenly into a 13 x 9" pan. 

4. Bake for 40 minutes. **Your cake box directions may say 28 minutes but I added 10 more minutes because of the pumpkin addition. The pumpkin needs more time to bake. 

5. Remove from the oven. Let cool for 30 minutes. 

6. When your cake is cool, place it in a bowl and crumble it. Add 3 tablespoons of cream cheese frosting. Mix well. 

7. Roll the cake into 1" balls. 

8. Place back in a tin and into a freezer for 20 minutes. 

9. Remove the cake balls from the freezer. 

10. Melt your candy melts! I melted mine in the microwave on defrost mode for 1 minute. You may also melt in a double boiler. 

11. Dip your cake balls into the candy melt. You can let them dry in a pan. 

**I purchased lollipop sticks and stuck them on a piece of styrofoam to evenly dry. 

Tip: Add a drop of vegetable oil when your candy melt begins to harden.

12. Once the candy melt is on your cake pop, feel free to add some sprinkles before they harden! 

Roasted Garlic Sweet Potato Flatbread

Serving: 3 |  Prep time:15 mins | Cook Time:52 mins | Total Time:1 hour, 7 minutes 

Ingredients

1. 1 medium Sweet Potato

2. 1/4 cup of Olive Oil

3. Ready-to-Bake Pizza Dough (I used the Trader Joe's pizza dough low fat brand)

4. 1/5 cups of Ricotta Cheese

5. 1/2 cups of shredded Mozzarella

6. 1 head of garlic

7. 1/2 a cup of Arugula

**You may need some flour to prevent for the ready-made dough. Please see our Seven Bites Rules regarding using additional ingredients. The flour does not enhance this dish -- it only allows the dough to be easier to lay out on the baking sheet. 

Directions:

1. Pre-heat oven to 400 degrees

2. Slice sweet potatoes into 1/8" slices. Place in a baking pan and brush some olive on both sides. Bake for 10 minutes. Flip over and bake for another 10-15 minutes depending on how quickly your potatoes cook.

3. Slice the top of the garlic head. Place on a piece of tine foil. Drizzle 2 tablespoons of olive oil on the top of the garlic. Cover the garlic in tin foil and place in the oven for 35 minutes. 

4. While your garlic and sweet potatoes are cooking, leave the dough on your kitchen counter for 15 minutes so it's at room temperature. 

5. Once your garlic and sweet potatoes are out of the oven, pre-heat the oven to 425 degrees. On a 9x11 baking sheet. Brush a light layer of olive oil to prevent the dough from sticking. If the dough is difficult to spread, add some flour. 

6. Once your dough is evenly spread out on your baking sheet, spread the mozzarella cheese. Add spoonful scoops of ricotta cheese, spread the sliced potatoes and add the garlic cloves. 

7. Bake for 12 minutes. Take the pizza out and spread the arugula on the pizza. Bake for 5 minutes.